How To Make Crispy Eggplant Parmesan Stacks
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Serves:
Ingredients
- 2 large eggplants, sliced into 1/2 inch rounds
- 1 cup bread crumbs
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves, for garnish
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a shallow dish, mix together the bread crumbs, parmesan cheese, garlic powder, dried basil, salt, and black pepper.
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Dip each eggplant slice into the beaten eggs, then coat with the bread crumb mixture, pressing gently to adhere. Place the coated slices on the prepared baking sheet.
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Bake the eggplant slices for 20-25 minutes, flipping halfway through, until they are golden and crispy.
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In a small saucepan, heat the marinara sauce over medium heat until warmed through.
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To assemble the stacks, place a spoonful of marinara sauce on each crispy eggplant slice, then top with another slice. Repeat until you have 4 stacks.
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Sprinkle the shredded mozzarella cheese over the top of each stack.
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Broil the stacks for 2-3 minutes, or until the cheese is melted and bubbly.
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Garnish with fresh basil leaves before serving.
Nutrition
- Calories : 325kcal
- Total Fat : 13g
- Saturated Fat : 6g
- Cholesterol : 106mg
- Sodium : 979mg
- Total Carbohydrates : 36g
- Dietary Fiber : 7g
- Sugar : 11g
- Protein : 19g
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